Taco Pinwheel Recipe
This simple Taco Pinwheel Recipe is going to be your new go to appetizer. An easy game day snack with tons of great flavor and you make them ahead of time!
Servings: 30 pieces
- 8 ounces cream cheese room temperature
- 1 cup Colby Jack cheese shredded
- 1/2 cup sour cream
- 2 tablespoons taco seasoning
- 2 green onions diced 1 inch into the green
- 1/2 cup black olives sliced
- 2 tablespoons pickled jalapeños diced
- 5 flour tortillas (10 inch tortillas)
In a medium bowl, with a hand held mixer, beat the cream cheese, shredded cheese, sour cream, and taco seasoning until well combined and smooth.
Stir in the green onions, black olives, and jalapeños.
Spread the mixture evenly over 5 flour tortillas. Roll up the tortillas tightly and wrap tightly in plastic wrap. Place in the refrigerator for at least four hours or up to 24 hours.
Before serving, take off the plastic wrap. Slice each roll up in half, and then cut three one inch pinwheels, working from the cut end out. Discard the roll that is made out of the end of the tortilla. You should have 6 one inch thick pinwheels from each tortilla roll up.
Serving: 1pinwheel | Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 152mg | Potassium: 17mg | Sugar: 1g | Vitamin A: 25IU | Calcium: 11mg | Iron: 1mg